Name: Mushroom Biryani | Kalan Biryani
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Ingredients: 500 grams Mushroom; 1 cup Basmati Rice; 2 Onion (thinly sliced); 2 Tomato – (sliced); 2 tsp Ginger garlic paste; 2 Green chillies; 1/4 tsp Turmeric powder; 1 1/2 tsp Red chilli powder; 1 tsp Coriander powder; 1/4 tsp Garam masala; 1 cup Coriander leaves (finely chopped); 1 cup Mint leaves (finely chopped); 1/4 cup Curd; 1 tsp Shahi jeera; 1 Black cardamom; 2 Green cardamom; 1 inch Cinnamon; 3 Cloves; 1 Bay leaf; 3 tbsp Ghee; Salt as required

Last Updated on April 23, 2020

Checkout Mushroom Biryani(also called as Kalan Biryani in Tamil) Recipe – An Easy, Quick and delicious Mushroom Biryani in Pressure Cooker with step by step photos.

Biryani is always special to me. I love Biryani, be it vegetarian or Non-vegetarian. It is not only tasty but also very simple to make. I make biryani in pressure cooker, which makes it one-pot. It saves lots of time and gives a Delicious meal. Mushroom Biryani Recipe which I have shared here is adapted from a Vegetable biryani recipe by Venkatesh Bhat in a Tamil Cookery show. Today, I made this Biryani for my husband’s Lunch box and he enjoyed it very much. This biryani recipe requires no grinding, so easy to make. I always have an opinion that the key ingredients for biryani are ginger-garlic paste, mint leaves and coriander leaves. These definitely lift the aroma and taste of the biryani. So make sure you have freshly ground ginger-garlic paste and fresh mint and coriander leaves. Let’s see how to make Pressure Cooker Mushroom Biryani.

Checkout other Rice recipes from my blog

Mutton Biryani, Mint Pulao, Palak Peas Pulao, baby corn biryani, coriander rice

Kalan Biryani Recipe

Print Recipe

5 from 1 vote

Mushroom Biryani | Kalan Biryani

A Spicy and flavourful Mushroom Biryani(also called as Kalan Biryani) in pressure cooker

Prep Time15 mins

Cook Time20 mins

Total Time35 mins

Course: Main Course

Cuisine: Indian

Keyword: chettinad mushroom biryani, how to make mushroom Biryani, mushroom biryani, mushroom biryani in tamil

Servings: 3

Calories: 487kcal

Author: Shalini

Ingredients

500 grams Mushroom
1 cup Basmati Rice
2 Onion thinly sliced
2 Tomato – sliced
2 tsp Ginger garlic paste
2 Green chillies
1/4 tsp Turmeric powder
1 1/2 tsp Red chilli powder
1 tsp Coriander powder
1/4 tsp Garam masala
1 cup Coriander leaves finely chopped
1 cup Mint leaves finely chopped
1/4 cup Curd
1 tsp Shahi jeera
1 Black cardamom
2 Green cardamom
1 inch Cinnamon
3 Cloves
1 Bay leaf
3 tbsp Ghee
Salt as required

Instructions

How to make Mushroom Biryani / Kalan Biryani

Preparation:

Soak the rice for at least 30 min
Clean the mushrooms and cut into small pieces.

Method:

In a heavy bottomed vessel or pressure cooker, add ghee.
Add Shahi jeera, black cardamom, green cardamom, cloves, cinnamon and bay leaf.
Then add green chillies and onions. Cook till onion turns translucent.
Add ginger garlic paste and cook well.
Now add mushrooms and tomato. Mix well.
Now add spice powder and close the vessel with a lid. Cook for 3 mins in medium flame.
Add curd and give a mix.
Now add salt, chopped coriander and mint leaves.
Drain the rice and add it to the masala.
Add 2 cups of water. Check for salt. Now the water should be slightly salty.
Close with a lid and cook for 3 mins in high flame and 10 mins in low flame.
If cooking in pressure cooker, cook for 2 or 3 whistles.
Serve hot with raita or any gravy.

Notes

Use fresh ginger-garlic paste.
You can also use seeraga samba rice instead of basmati rice.

How to make Mushroom Biryani

Soak the rice for at least 30 min
Clean the mushrooms and cut into small pieces.
In a heavy bottomed vessel or pressure cooker, add ghee.
Add Shahi jeera(shahi jeeera is different from regular jeera), black cardamom, green cardamom, cloves, cinnamon and bay leaf.
Add green chillies and onions. Cook till onion turns translucent. Add ginger garlic paste and cook well.
Add mushrooms and tomato. Mix well.
Now add spice powder and close the vessel with a lid. Cook for 3 mins in medium flame.
Now add curd and give a mix.
Add salt, chopped coriander and mint leaves.
Drain the rice and add it to the masala.
Add 2 cups of water. Check for salt. Now the water should be slightly salty.
Close with a lid and cook for 3 mins in high flame and 15 mins in low flame.
If cooking in pressure cooker, cook for 2 or 3 whistles.
Serve hot with raita or any gravy.